Kale and Parsley Pesto

kale pesto

Kale is one of my top favorites, not only because it is a superfood, but also because it is very versatile, and easy to cook. It is excellent in salads, soups, as side dish for mains, dried in the oven as chips, and so on. This is my favorite kale pesto recipe, enhanced with parsley.

Kale and Parsley Pesto

Serves 6
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Child Friendly, Serve Cold
Occasion Casual Party
By author Mihaela Lica Butler
This is an original recipe, designed to be cooked by children with little supervision from their parents.


  • 1 bunch kale (about 300 grams, or 0.65 pounds)
  • 1 handful fresh flat-leaf parsley (just the leaves, no stems)
  • 3 tablespoons CretaVita olive oil (or any good olive oil)
  • 3 tablespoons pine nuts
  • 3 garlic cloves (peeled and sliced)
  • 1 pinch chili flakes
  • 1 teaspoon fresh lemon juice
  • 1 pinch salt
  • 1 pinch freshly ground pepper
  • water to boil


Step 1
Wash any dirt or debris from the kale, then pat dry with kitchen paper towels. Make sure all the leaves are thoroughly dried.
Step 2
Remove the ribs from the kale, and rip the leaves with your hands into 4 cm (1 1/2-inch) pieces.
Step 3
In large pot of boiling salted water, blanch kale for 1 minute, then drain and chill in a bowl with ice cold water. This will help the kale retain its bright green color. Drain well.
Step 4
Place kale, parsley leaves, olive oil, pine nuts, salt, pepper, chili flakes, garlic and lemon juice into a food processor, and pulse together until smooth. If the pesto is too thick, add one or two tablespoons of water.